Baked Eggplant and Chickpea Bake with Lentils and Quinoa

This Baked Eggplant and Chickpea Bake with Lentils and Quinoa is a hearty and nutritious dish that combines the rich flavors of roasted eggplant with protein-packed chickpeas and lentils. It's a satisfying meal perfect for a cozy dinner, offering a delightful blend of textures and tastes.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Chickpeas (canned, drained) - 1 cup (240g)
• Lentils (cooked) - 1/2 cup (100g)
• Quinoa (cooked) - 1/2 cup (90g)
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Tomato sauce - 1/2 cup (120ml)
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Feta cheese (optional) - 50g, crumbled

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1cm thick rounds, sprinkle with salt, and let it sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3-4 minutes.
5. Add the drained chickpeas, cooked lentils, cooked quinoa, tomato sauce, cumin, paprika, salt, and black pepper to the skillet. Stir to combine and cook for an additional 5 minutes to heat through.
6. In a baking dish, arrange a layer of eggplant slices on the bottom. Spoon half of the chickpea and quinoa mixture over the eggplant.
7. Layer the remaining eggplant slices on top of the chickpea mixture, then spoon the rest of the mixture over the eggplant.
8. Drizzle with the remaining tablespoon of olive oil and top with crumbled feta cheese if using.
9. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the eggplant is tender and the top is lightly golden.
10. Remove from the oven, garnish with chopped parsley, and serve warm.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, which aids digestion and promotes satiety.
• High in plant-based protein, making it a great option for vegetarians and vegans.

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